Published 6/19/2023 • Updated 3/17/2024
Amazing Coconut Cream Pie Bars
You’re going to absolutely love these coconut cream pie bars — they’re a delightful twist on this classic dessert recipe that combines tropical flavors with wholesome ingredients. With their creamy coconut filling, buttery crust, and airy whipped cream topping, these bars offer a taste of paradise in every single bite — they’ve quickly become one of our favorite dessert bar recipes. Get ready to impress your friends and family with these delightful coconut cream pie bars that are as beautiful as they are delicious 😀
Featured Ingredients
These coconut cream pie bars are assembled in 3 easy-to-make layers: the crust, the custard filling, and the whipped topping. Here’s what you need: Easily customizable: while these coconut cream pie bars are delicious as is, feel free to add fresh fruit or sub out the store-bought crust for a homemade pie crust. This is a great recipe to make your own! Dairy free: want to keep these pie bars dairy free? We’re offering an alternative for the whipped topping that is 100% dairy free.
Crust
Store-bought pie crust
Custard Filling
Unsweetened, full-fat coconut milk Unsweetened coconut cream Agave syrup Vanilla extract Cornstarch Kosher salt
Whipped Topping
Unsweetened coconut flakes Heavy whipping cream Agave syrup Vanilla extract
How to Make Coconut Cream Pie Bars
Prepare the crust
Roll the pie crust out into a 9×9-inch square. Gently place the pie crust in a 9×9-inch pan. Press the crust into the bottom of the pan with your hands and up the sides. Use a fork to poke holes into the pie crust, and bake for 20-25 minutes at 350ºF.
Make the coconut filling
Heat the coconut milk, coconut cream, agave syrup, and vanilla extract in a small saucepan over medium heat. Bring the mixture to a gentle simmer and then turn the heat to low. Remove ½ cup of the coconut milk and whisk it together with the cornstarch until smooth. Pour the cornstarch slurry back into the saucepan and whisk until thickened and creamy. The coconut mixture should thicken very quickly to a pudding consistency. Pour the coconut filling on top of the cooled pie crust and cover it with plastic wrap. Refrigerate for 3-4 hours or overnight until it sets.
Toast the coconut flakes
Add the coconut flakes to a baking sheet and broil the coconut for 1-2 minutes or until golden brown.
Make the whipping cream
Place the metal bowl of a stand mixer and whisking attachment in the refrigerator. When the bowl is cold, remove it from the refrigerator and place it under the standing mixer. Add heavy whipping cream to the bowl and whisk on medium/low speed until the cream begins to thicken. Add the agave syrup and vanilla extract. Continue whipping on medium/low speed until peaks begin to form.
Assemble & Enjoy!
Spread the whipped topping on top of the coconut custard and top with the toasted coconut. Serve immediately or refrigerate for later. Enjoy!
Top Tips
The amounts of coconut milk may vary slightly depending on what brand you are using. We generally use Thai Kitchen or 365 for coconut milk and coconut cream, and these bars have been tested with both brands. You can use maple syrup or honey instead of agave. Just be aware that honey and maple syrup has a more robust flavor and will impact the taste of the bar slightly. Don’t skip the set time. Be sure to allow enough time for the custard to set, the longer the better. No one likes a runny coconut cream pie bar!
Make it Dairy Free
Dairy-free coconut whipped cream is a great alternative for the whipped topping if you’re looking to keep these coconut cream pie bars dairy free. Here’s what you need:
Ingredients
30 oz. cold coconut cream (~2 cans coconut cream) 2-3 tablespoons agave syrup
Directions
Storage
These coconut cream pie bars will keep in an airtight container in the fridge for up to 3 days. We don’t recommend freezing them as the cream filling and whipped topping may create an undesirable texture when thawing.
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